Vegetarian Polka Dot Stew Recipe

“Here’s a speedy and satisfying version of traditional minestrone soup. The fun polka-dot shapes of the couscous, baby carrots and black beans give this stew its name.”
-Teagan O'Toole, Boston, Massachusetts

Nutritional Facts

Directions

In a large saucepan, bring water to a boil. Stir in the couscous, carrots, tomato, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until tender and water is absorbed. Stir in the remaining ingredients; heat through. Sprinkle with cheese.Yield: 5 servings.

Editor’s Note: You may substitute 1 cup quick-cooking barley for the couscous if desired.

Originally published as Vegetarian Polka Dot Stew in Taste of Home
October/November 2009, p63

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"This recipe took seconds to make and is delicious. I couldn't believe how good and healthy it was. My husband said he liked it better the next day after the flavors married a bit. Any time I can get my husband to eat and like a vegetarian meal, is a battle won on healthy vs. husband :)"

"This recipe is good. I cooked it in a slow cooker by putting all the ingredients in except the couscous and water. I doubled the beans and added two 14.5 oz cans of diced tomatoes. The cooked couscous was added later."

"Excellent meal for a weeknight. To up the appeal for my (decidedly non-vegetarian) husband, I served this over roughly crushed tortilla chips. The fresh-grated parmesan cheese over the top is a perfect finishing touch."

"Enjoyed this stew, but there is likely enough salt from the tomato soup that you don't need to add more. I used chicken broth to cook the couscous, so it was not vegetarian (but nice an rich) at our house. The children all enjoyed this stew as well the adults."